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Cranberry Orange Margarita

This cranberry orange margarita features spiced demerara syrup and fresh juices for a sophisticated twist on the classic. Ready in 15 minutes with easy-to-find ingredients.
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Iced pink cranberry orange margarita cocktail in a glass, topped with cranberries, orange slice, rosemary, cinnamon stick, and a brown sugar rim.
Prep Time:5 minutes
Cook Time:10 minutes
Total Time:15 minutes

Equipment

  • small saucepan
  • cocktail shaker
  • Strainer
  • jigger
  • 2 rocks glasses
  • Small plate

Ingredients

For the Spiced Demerara Simple Syrup (makes about 3/4 cup):

  • ½ cup demerara or turbinado sugar
  • ½ cup water
  • 1 cinnamon stick
  • 1 star anise
  • 1 wide strip orange peel

For the Spiced Rim:

  • 1 tablespoon coarse salt
  • 1 tablespoon demerara or turbinado sugar
  • ¼ teaspoon ground cinnamon

For the Margarita:

  • 1 orange cut into wedges and wheels
  • 4 ounces blanco tequila
  • 2 ounces Cointreau
  • 2 ounces spiced demerara simple syrup
  • 2 ounces fresh orange juice
  • 4 ounces cranberry juice

For the Garnish:

  • 6-8 fresh cranberries
  • 2 cinnamon sticks
  • 2 rosemary sprigs

Instructions

Make the Spiced Demerara Simple Syrup

  • Add the demerara sugar and water in a small saucepan.
  • Add the cinnamon stick, star anise and orange peel.
  • Let it simmer over medium heat.
  • Stir until the sugar completely dissolves.
  • Remove from the heat. Strain out the solids and let it cool.

Prep Your Glasses

  • Combine the salt, demerara sugar, and cinnamon on a small plate until mixed.
  • Rub an orange wedge along the rim of two rocks glasses.
  • Dip the rims into the spiced sugar mixture to coat. Fill both glasses with ice.

Make the Margaritas & Serve

  • Add the tequila, Cointreau, simple syrup, orange juice, and cranberry juice in a cocktail shaker.
  • Fill the shaker with ice. Secure the lid and shake for about 15 seconds until the outside of the shaker feels very cold.
  • Strain the margarita evenly between your two glasses. Garnish with an orange wheel, a few cranberries, a cinnamon stick, and a rosemary sprig.
Servings: 2 cocktails
Author: Dee Broughton